Pear-Cranberry Tarte Tatin

Jan 24, 2012

Impress guests with this dessert that looks time-consuming but is the epitome of ease: Sugar syrup, canned pears and cranberries are layered into a dish, baked, then inverted onto a baked pastry crust.

Advertisement - Continue Reading Below

Cal/Serv:
209

Yields:
12

Prep Time:
0
hours
15
mins

Total Time:
0
hours
50
mins

Ingredients

1
c.
sugar

2
can pear halves in heavy syrup

1
refrigerated ready-to-use pie crust (from a 15-oz pkg)

1/2
c.
fresh or frozen cranberries

Directions

Heat oven to 450ºF. Have ready an 8- to 8 1/2 x 2-in. round baking dish or pan and an ungreased baking sheet.

Cook sugar in a large nonstick skillet over medium heat, stirring occasionally, 8 minutes, or just until a golden syrup forms. Immediately pour into baking dish.

Place half the pears, rounded side down, in spoke fashion on syrup. Sprinkle with some cranberries. Top with rest of pears, rounded side up, fitting to fill spaces on bottom layer. Sprinkle with remaining cranberries.

Bake 25 minutes, or until syrup is bubbly. Let cool on a wire rack to room temperature.

Meanwhile, unroll or unfold pastry on baking sheet; trim to a 9-in. round. Prick all over with a fork and bake 8 minutes.

Place pastry on pears. Top with serving plate, invert and remove baking dish.

Different Takes: Instead of fresh cranberries, use dried cranberries or raisins. Top with whipped cream or vanilla ice cream. Omit cranberries; dot pears with 1 Tbsp butter before baking.

Brian Hagiwara

Impress guests with this dessert that looks time-consuming but is the epitome of ease: Sugar syrup, canned pears and cranberries are layered into a dish, baked, then inverted onto a baked pastry crust.

A Part of Hearst Digital Media
Redbook participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.